Lemon Coconut Pound Cake (Vegan) - cooking recipe

Ingredients
    1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
    3/4 cup coconut milk
    1 cup sugar
    1/3 cup canola oil
    2 teaspoons vanilla
    1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
    1/2 teaspoon coconut extract (optional)
    2 cups flour (I used white spelt)
    3 tablespoons arrowroot
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
Preparation
    Preheat oven to 325'F.
    Oil and flour a 9 x 5 inch loaf pan.
    Take a cup of the silken tofu and blend it until smooth.
    In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
    In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
    Pour the batter into your prepared loaf pan and smooth the top.
    Bake for 60-70 minutes until a skewer comes out clean in the center.
    Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
    Bon Appetit!

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